LEMON GARLIC KALE PASTA
Lemon Garlic Kale Pasta. Pasta, Kale, Mushroom, peas tossed in a buttery lemon garlic sauce and topped with Parmesan. This one-pan delicious dinner is easy and quick to make
Provided by Subhasmita
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Clean Kale under running water. Remove the stems. Chop them roughly. Sprinkle little salt. Toss well and let it rest while preparing other vegetables.
- Clean mushrooms and cut them into half.
- In a big pot bring water to a boil. Salt generously. Add the pasta and cook it al dente.
- While the pasta is getting cooked, In a pan heat butter and with little olive oil.
- When the pan is hot, add sliced mushrooms. Saute until the mushrooms have softened and start browning around the edges.
- Add minced garlic. Fry for 30 seconds. Stir in peas.
- Squeeze the chopped kale well and add to the pan. Saute until kale has wilted and the colour has changed to deep green colour. About 5-6 minutes.
- Add drained pasta to the pan. Add lemon juice, Italian seasoning, chilli flakes, salt, pepper and 1/2 cup (more if required) of reserved pasta water.
- Toss everything until the sauce coats the pasta and the veggies well.
- Take the pan off the stove. Grated parmesan cheese. Mix everything well.
- Serve with more grated parmesan cheese on top.
Nutrition Facts : ServingSize 100 gram, Calories 687 kcal, Carbohydrate 101 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 137 mg, Sodium 508 mg, Fiber 6 g, Sugar 5 g
LEMON GARLIC PASTA WITH KALE
This lemon garlic pasta is a fresh and zesty pasta dish that is ready in under 30 minutes and tastes great.
Provided by Michelle Alston
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Toast the pine nuts in a dry pan until they are golden brown, remove from the pan and set aside.
- Bring a large saucepan of salted water to the boil then cook the pasta until al dente.Drain your pasta, but let the colander sit over the pasta saucepan so you collect some of that pasta water, you just need about a tablespoon.
- Slowly heat the olive oil in a large saute pan, add the crushed garlic and whole peppercorns and cook gently for 5 minutes over a low to medium heat. The oil should be bubbling around the garlic. Do not let the garlic burn. Fish out the garlic after 3- 5 minutes, leave the peppercorns in the oil.
- Add the kale to the olive oil and gently saute until the kale has turned bright green and is slightly wilted. Stir in the lemon juice, lemon zest and salt and cook for a minute.Now add in the pine nuts, parmesan and the water from the pasta. Stir over a medium heat for about two minutes.
- Add the pasta to the kale then add the parsley and extra virgin olive oil. Toss gently then serve immediately with freshly grated parmesan, some lemon zest, a squeeze of lemon juice if you wish and some freshly cracked black pepper.
Nutrition Facts : Calories 424 kcal, Carbohydrate 55.6 g, Protein 14.9 g, Fat 19.2 g, SaturatedFat 3.1 g, Cholesterol 5 mg, Sodium 216 mg, Fiber 1.6 g, Sugar 2 g, ServingSize 1 serving
FARM TO TABLE: LEMON GARLIC KALE W/ PASTA
Sauteed roasted Garlic, onions, fennel and Kale with fresh lemon juice. Add Kale, Pasta and three blend shaved cheese. A meal in under 30 minutes!
Provided by nicomedis
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed, rinse and set a side.
- Saute onions, garlic and fennel for about 3 minutes.
- Add Kale and lemon juice then cook for about 2 minutes.
- Add pasta, salt and pepper. Top with cheese and serve.
- Optional: add tomatoes and/or grilled chicken.
Nutrition Facts : Calories 533.4, Fat 8, SaturatedFat 2.3, Cholesterol 6, Sodium 709.4, Carbohydrate 96.6, Fiber 5.7, Sugar 4.5, Protein 19.4
GARLICKY, LEMONY KALE
Steps:
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
- Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
- Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!
PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE
If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 2 grams, Carbohydrate 94 grams, Fat 3 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 5 grams
SAUTEED KALE WITH GARLIC AND LEMON
Par-boiling and sauteing kale makes it tender and delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
- Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
- Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
- Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper
Provided by Marie Telling
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
- Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
- Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
- Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
- Add cooked chicken, and pasta. Stir to coat, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams
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